Roasted Eggplant
by Left hand reflection
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Eggplant, peppers, tomatoes, cut into pieces
2. Put oil in the pot
3. After the oil is hot, fry the eggplant until the skin is wrinkled and the surface is light yellow. Pick up the oil and set aside
4. Drain the excess oil, add the shallots and garlic and saute until fragrant
5. Add eggplant, pepper, tomato and stir fry a few times, add some salt and soy sauce
6. Pan
Tips:Fried eggplant oil temperature should be higher
